How to make irresistible crispy pig ear coconut heart salad at home

How to prepare Pig Ear Salad with Coconut Heart

• 1

  Prepare the pig ears

  When you buy pig ears, you will use a knife to scrape off the hair and dirt to reduce the odor. After that, wash the pig ears thoroughly with a mixture of salt and a little lemon juice, then boil them.

  Place a pot on the stove, add about 500ml of water and bring to a boil. When the water boils, add the prepared pig ears and boil for 30 – 40 minutes then turn off the heat.

  After that, take the pig ears out and cut them into small slices for the salad.

  Tips for preparing pig ears without odor

  • Method 1: After scraping off the hair and dirt from the pig ears, use vinegar or a mixture of salt and lemon juice to rub thoroughly on the pig ears. Next, soak the pig ears in lemon juice or vinegar for about 5 minutes, then rinse with water and drain.
  • Method 2: Use flour or tapioca flour to vigorously rub on the pig ears to create foam, then use a knife to scrape off this foam, rinse clean. Repeating this process multiple times will help the pig ears become white, clean, and odor-free.
  • Method 3: Soak the pig ears in rice water for about 10 minutes, then take the pig ears out, scrape off the dirt, rinse, and use a piece of lemon to rub on the surface of the meat until clean, then rinse again and drain.

  See details: Tips for preparing pig ears without odor

  

  
• 2

  Prepare other ingredients

  Wash the coconut heart and cut it into small pieces, then soak it in water with the juice of 1/2 lemon to keep the coconut heart white. Soak it until it’s almost time to mix the salad, then take it out and drain the water.

  Peel and wash the carrot, then cut it into thin strips. To reduce the sharp smell of the carrot, you can add the juice of 1/2 lemon and 1 tablespoon of sugar, then mix well and squeeze out the water.

  Wash the Vietnamese coriander and cut it into small pieces. Peel the garlic, remove the stems from the chili, rinse both briefly with water, then pound both in a mortar until smooth.

  

  

  

  
• 3

  Sauté shallots

  Peel the shallots, wash them, slice them thinly, and let them drain.

  Then, place a pan on the stove, add about 100ml of cooking oil, wait until the oil is hot, then add all the sliced shallots and sauté until golden and fragrant, then turn off the heat.

  

  

  
• 4

  Making the Salad Dressing

  You need to prepare a bowl to make the salad dressing with the following ingredients: 3 teaspoons of sugar, 1 teaspoon of monosodium glutamate, chili, minced garlic, juice from 1/2 lime, and 1/2 cup (rice bowl size) of fish sauce into the bowl and stir well until the mixture is completely dissolved.

  

  
• 5

  Mixing the Salad

  You prepare a large bowl to proceed with mixing the salad. First, put the sliced pig’s ear in, then add 2 tablespoons of the prepared salad dressing and mix well, followed by adding the coconut heart and sliced carrots. Next, you will add 3 tablespoons of salad dressing and the juice from 1/2 lime to the bowl and mix thoroughly.

  Finally, add the chopped Vietnamese coriander and fried onions and mix again thoroughly. After that, you will taste and adjust the seasoning to your liking!

  

  

  

  
• 6

  Finished Product

  After completing the above steps, you will have a plate of coconut heart and pig ear salad that is both delicious and visually appealing.

  Coconut heart, chewy pig ear, along with carrots and Vietnamese coriander are mixed well with the sweet and sour fish sauce that is extremely stimulating to the taste buds. Give it a try and enjoy!